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Passover Egg Noodles
4 eggs
4 tablespoons cold water
1 tablespoon matzo cake flour
Dash of salt
Beat eggs slightly, adding remaining ingredients to make a very thin batter. Beat well until smooth. Pour in a thin stream on a well-greased frying pan, starting at the center and tilting the pan to distribute evenly. Cook over moderate heat until lightly browned on underside, then turn out on a tea towel, bottom side up, to cool while the second one is poured and cooked. Roll up each thin pancake and cut into thin strips or noodles. Drop into boiling hot soup (clear chicken soup) just before serving.
Serves 6 to 8.
